8-inch Durian Mousse Cake
1.
Divide the 8-inch chiffon cake into two
2.
Use kitchen scissors to cut off a circle around the side of the cake and set aside
3.
Press the durian meat into a puree with a spoon and set aside
4.
3 pieces of gelatin tablets put a little water to soften them and heat them in water to completely melt, stir well and cool for later use
5.
Add 20 grams of sugar to the whipped cream and beat with a whisk until 7 to 8 to distribute
6.
Add durian and stir well
7.
Then add the chilled gelatin slices and stir well to make the mousse filling
8.
Cover the bottom of the 8-inch live cake mold with tin foil, and put a piece of cake
9.
Pour in half of the mousse filling and smooth out
10.
Put another piece of cake
11.
Pour the remaining mousse filling and smooth the surface with a spatula, cover with plastic wrap and put it in the freezer of the refrigerator for about 30 minutes
12.
When freezing the mousse, add 60 grams of QQ sugar to 56 grams of water and heat to melt, and stir evenly with chopsticks.
13.
Pour the cooled QQ sugar liquid on the surface of the cake to make a mirror, then put it in the refrigerator and freeze until the mirror is solidified
14.
Finally, take out the cake and leave it at room temperature for a while in summer to easily demould (in winter, you need to blow the cake mold with a hair dryer to demould). The surface can be decorated at will, or without decoration
Tips:
1. When making the cake base, you can reduce the amount of an egg than usual, so that you can add more mousse filling and make it easier to make a mirror;
2. Those who don't like durian can change to other fruits with less water.
